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Serves 4
2
large flounder fillets, cut in half lengthwise
salt and pepper to taste
2 carrots, peeled and julienned, and steamed
1 cup fiddleheads, trimmed
and cleaned, and steamed
4 large lettuce leaves, blanched
4 scallion
stems, blanched
Season the flounder with salt and pepper. Cut in
half lengthwise. Make a layer of carrots and then a layer of fiddleheads down
the length of each strip of flounder. Roll up each strip.
Wrap each fillet
in a lettuce leaf to make a neat package, and tie with a scallion stem.
Steam for 10 minutes. Slice the packages in half and divide among 4 plates.
Serve hot.
